Everything started in Barcelona (on a rooftop!). We began our venture in 2014 by smoking food in an old wine barrel on our rooftop, using all kinds of foods including octopus, mackerel duck and pastrami. From the very beginning, we knew that we wanted to focus on product origin and gastronomic culture. We started organizing pop-ups and private dinners around Barcelona, serving boards of pastrami, smoked duck breast, pickled beets and horseradish.

Rooftop Smokehouse grew into a food truck that we took to various events. Soon after, we were lucky enough to discover a space available for rent at Fabrica Lehmann, a historic Eixample Patio. We signed straight away. The space came with an old chimney from the 1850's that we connected to our smoking oven during the building work, and Rooftop Smokehouse finally settled in to its new headquarters, where we have been smoking, curing, pickling and fermenting food ever since.

A very important part of our work is forging relationships with our suppliers, trusted for the quality and authenticity of their produce. We contact farmers and local growers directly, establishing a relationship of mutual trust with them. We source our meat from the happy animals at Cal Rovira, fish from sustainable farms and organic vegetables from farmers' markets.